Print

Sopapilla Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sopapilla Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the crispy, cinnamon-sugar topping of traditional sopapillas. Made with crescent roll dough, it’s an easy and delicious treat perfect for any occasion.

Ingredients

Scale
  • 2 (8-ounce) cans crescent roll dough
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon
  • Honey, for drizzling (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Unroll one can of crescent dough and press it into the bottom of the prepared dish to form a crust, pinching seams together.
  3. In a bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
  4. Spread the cream cheese mixture evenly over the dough.
  5. Unroll the second can of crescent dough and place it on top of the cream cheese layer, pinching seams to seal.
  6. Pour the melted butter evenly over the top crust.
  7. In a small bowl, mix 1/4 cup sugar with the cinnamon and sprinkle over the buttered top.
  8. Bake for 30–35 minutes, or until the top is golden brown and slightly crispy.
  9. Allow to cool for at least 20 minutes before slicing. Drizzle with honey before serving if desired.

Notes

  • Refrigerate leftovers and enjoy chilled or slightly warmed.
  • Try adding a layer of fruit preserves between the cream cheese and top crust for extra flavor.
  • Ensure the dough seams are well-sealed to prevent leaking.

Nutrition

Find it online: https://ukfinda.com/sopapilla-cheesecake/